Ingredients new school shepards pie
5 lb potatoes of any variety; Yukon Gold pictured
2 stick butter; cubed
1/2 cup heavy cream
1 head garlic
1 oz rosemary; finely minced
4 lb ground beef
4 large yellow onions; small dice
4 stalks celery; small dice
3 carrots; small dice
1 yellow bell pepper; small dice
1 red bell pepper; small dice
1 vegetable oil
3 tbsp curry powder
2 tbsp ground coriander seed
2 tbsp turmeric
2 tbsp white pepper
2 tbsp onion powder
2 tbsp dried oregano
2 tbsp dried parsley
1 tbsp ground thyme
1 tbsp garlic powder
1 tbsp crushed red pepper flakes
1 tbsp ground ginger
1 tbsp cumin or cumin seed
2 tsp ground cloves
2 cup beef stock
3/4 cup rum; clear or dark
1 salt and pepper
how to make new school shepards pie
Cut unpeeled garlic head in half. Cover with vegetable or olive oil, and a small pinch of salt. Roast uncovered at 350° for approximately 25 minutes or until garlic is caramelized and soft.
Place beef in a large, cold sauce pot. Season with dried spices and salt. Crank up the heat. Cook until well browned. Drain fat.
Add veggies and sweat over medium low heat for approximately 10 minutes.
Add rum. Deglaze the pan. When rum is nearly evaporated, add stock and beef back to the pot. Cook until liquid has nearly evaporated.
Cover whole potatoes with cold, salted water. Potato skin may be peeled or left on. Pictured with skins. Cook until fork tender. Drain. Return to pot for a half of a minute on high heat to remove excess moisture. (Professional Mashed Potatoes Tip)
Add heavy cream, butter, rosemary, salt, and pepper to potatoes. Smash and mix well. Adjust seasoning.
Spray a casserole dish with non-stick cooking spray. Place ground beef mixture on the bottom and top with the mashed potatoes. Spread evenly.
Bake at 350° for approximately 25 minutes or until potatoes are caramelized and bubbly.
Variations; Ground lamb, veal, pork, mustard, horseradish, tarragon, fresh herbs, whiskey, turnips, parsnips, celery root, sour cream, one egg yolk in the mashed potatoes
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